spicy beef and zucchini enchiladas with citrusy mango salsa
Don’t fret, I mean plant-based beef here. Though, of course, you can use the real thing if you wish. Spicy Beef and Zucchini Enchiladas with Citrusy Mango Salsa for Wednesday night dinner. Just look at the sauce. Look at it. Look real close. Try to look away. You can’t, can you?
That’s what I thought.
Days are dancing in front of my vision and, just as fast as they appear, flitting away to their beds. Though I can be a good old fashioned slug when I want to, I’m used to justifying it with early work shifts during which I’m prancing around, lifting stuff, speaking, flailing on occasion. Now, when I lie down for a midday nap inevitable with the blood sugar spike and fall after a good lunch, I am caught in a net of guilt. What in the world did I do to deserve this nap? It’s such a silly pattern of overthinking. I edited photos and fought fluttering eyelids until I gave in and fell asleep for a good hour or so. I shouldn’t mind the extra rest, yet I feel it’s accepted with an asterisk. Humans are weird. Particularly this one behind the keyboard.
I might, after I finish typing this and eating a bowl of yogurt and fruit, wedge my feet into my shoes and walk around the island to get some fresh air. Outdoor therapy clears the mind, no doubt. If I end up at the store and stride home with a bag of pretzels in hand, so be it.
Just as I deserve rest when I want it, you deserve a hearty yet simple dinner to feed yourself, your family, whomever it is you cook to please. These don’t take long and don’t take much. Our Cinco De Mayo supper paired with a couple of Smoky Watermelon Mint Margaritas, which I really encourage you to also mix up alongside this dish.
Start with the sauce, if you’re opting to creating your own. All that’s needed is a stint in a pan to toast the spices for extra vibrance and a general heating to avoid cold sauce over hot food. That’s not fun. Even if you aren’t following the recipe listed in the card, heat whatever sauce you’re using.
Then, the filling. Brown vegetarian ground, such as Trader Joe’s brand (not sponsored, but what I tend to choose) with onion, garlic, zucchini and a bit of cumin. Add a bit of the enchilada sauce and a bit of the cheese to the mix to thicken and flavor.
Warm some tortillas in the microwave and spoon the filling inside. Roll them up and press them into a lightly greased baking dish prepared with a bit more of the enchilada sauce. You can let them hug one another pretty closely. When finished, douse the enchiladas in the remaining sauce and cheese and bake until bubbly, gooey, and fragrant. Serve with a quick mango salsa. Nothing more to it than that.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Craving another cheesy, unique Tex-Mex dish? Try out the Cheesy Taco Pizza!
Ingredients
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 lb vegetarian (or regular) ground beef
- 2 medium-sized zucchini
- 1 tsp cumin
- 2 cups shredded cheddar cheese
- 2 1/2 cups red enchilada sauce, homemade (see below) or store bought
- 8 corn or wheat tortillas
- cilantro and diced avocado, to serve
quick enchilada sauce
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- 1 can tomato sauce
citrus mango salsa
- 1 1/2 cups mango, diced
- 1/4 cup cilantro, finely chopped
- 2 tbsp orange juice
- 1/2 tsp orange zest
- 1 tbsp lime juice
Instructions
- Preheat oven to 400 degrees. Lightly grease an oven-friendly baking dish.
- Heat 1 tbsp olive oil in a small saucepan over medium-low heat. Toast chili powder, cumin, paprika, oregano, garlic powder, cinnamon, and a pinch of salt and pepper. Pour into the can of tomato sauce and 1/2 cup water. Warm gently as you prepare the filling.
- Dice zucchini into 1/2 inch slices. Heat 2 tbsp oil in a large skillet over medium heat. Saute onion and garlic for 2-3 minutes until fragrant. Toss in zucchini, vegetarian (or regular) ground, cumin, and a pinch of salt and pepper. Cook for 8-10 minutes until zucchini softens and beef starts to crisp. Stir in 1/2 cup enchilada sauce and 1/2 cup cheddar cheese.
- Warm tortillas in the microwave under a damp paper towel for 20 seconds, to make more pliable.
- Add 1/2 cup sauce into the bottom of the prepared baking dish. Spoon about 1/4 cup filling into the center of a tortilla. Roll as tightly as possible and set into the baking dish seam-side down. Repeat with remaining tortillas. It is okay to squish them together in the pan! Once all tortillas and filling are used, pour the remainder of the sauce evenly over the top. Sprinkle with the reserved 1 1/2 cups cheddar cheese.
- Bake 15-20 minutes until cheese melts and begins to bubble.
- While the enchiladas bake, prepare the mango salsa. Stir together mango chunks, cilantro, orange juice and zest, lime juice, and a sprinkle of salt to taste.
- Serve with mango salsa, avocado wedges, cilantro, and extra limes.
